Lemon Nut Balls

Ingredients

• 1/3 cup light corn syrup
• 2 cups sugar
• 1/2 cup water
• 3/4 cup unsweetened pineapple juice
• 1 teaspoon lemon juice
• 1 teaspoon vanilla
• a few drops yellow food coloring
• 5 quarts freshly popped corn
• chopped walnuts, for rolling

Steps

1. Cook the corn syrup, sugar, water and pineapple juice without stirring to the light-crack stage (265°).
2. Take it off the heat and add the lemon juice, vanilla and a few drops of yellow coloring.
3. Pour over the popped corn, stirring all the while.
4. Shape into 3-inch ovals and roll them in chopped walnuts.

Notes

Makes 24 popcorn balls.

From the booklet “Ed May’s Contest-Winning Popcorn Recipes” (Earl May Seed & Nursery Co., Shenandoah, Iowa, dated 9/82), which printed 27 recipes picked from more than 1,100 sent in by Midwest homemakers. The steps are in our own words; both sides of the booklet are shown below.

Photo: stock photo found online.

Rosie Lee’s original recipe cards

Tap the card to see it full size.